JUICY BAKED CAESAR CHICKEN WITH PARMESAN SAUCE – Page 2

Heavy Cream: The base of the creamy sauce that brings richness and depth.
Grated Parmesan Cheese: For a nutty, sharp flavor that pairs perfectly with the creamy sauce.
Garlic Powder: Adds an extra hint of garlic flavor that complements the Caesar dressing and parmesan.
Lemon Juice: A little splash of acidity helps balance the richness of the sauce.
Salt and Pepper: To taste, for seasoning.

Start by preparing the chicken. If the chicken breasts are particularly thick, consider butterflying them or gently pounding them to an even thickness so they cook evenly.
In a small bowl, mix the Caesar dressing, olive oil, and minced garlic. Coat the chicken breasts in this mixture, making sure they’re completely covered.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the chicken to marinate and soak up the flavors. For the best results, marinate for 1-2 hours or even overnight.

Preheat your oven to 375°F (190°C).
Place the marinated chicken breasts on a baking sheet lined with parchment paper or lightly greased.
Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. The outside will be golden and juicy, while the inside remains tender.

While the chicken is baking, prepare the parmesan sauce. In a medium saucepan, heat the heavy cream over medium heat. Bring it to a gentle simmer, but be careful not to let it boil.
Add the grated parmesan cheese and stir until the cheese is fully melted and the sauce becomes smooth and creamy.
Add the garlic powder and lemon juice, then stir again. Taste the sauce and adjust seasoning with salt and pepper if needed.
Continue to cook the sauce for another 2-3 minutes, letting it thicken slightly.

Once the chicken is done, transfer it to plates and spoon the creamy parmesan sauce over the top of each chicken breast.
Garnish with extra parmesan cheese and a sprinkle of fresh parsley or basil for added freshness and color.
Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad, for a well-rounded meal.

Chicken Thickness: Ensure that the chicken breasts are of uniform thickness for even cooking. If the chicken is too thick, it can dry out before it’s fully cooked, so be sure to pound it to an even thickness if necessary.
Marinating Time: The longer you marinate the chicken, the more flavor it will absorb. If you’re short on time, 30 minutes will still yield a flavorful result.
Extra Flavor: If you want to kick up the flavor, consider adding some crushed red pepper flakes to the sauce for a subtle heat or a bit of fresh garlic for an extra garlicky punch.
Substitute for Heavy Cream: If you’re looking to lighten the dish, you can use half-and-half or even whole milk in place of the heavy cream. However, this will result in a slightly less rich sauce.
Make it Cheesy: For an even cheesier version, you can sprinkle some extra parmesan cheese over the chicken before baking. The cheese will melt and form a delicious crust on top.

This dish makes excellent leftovers, and you can store it in the refrigerator for up to 3-4 days. Here’s how to store and reheat it properly:

Storing: Let the chicken and sauce cool to room temperature before transferring them to an airtight container. Keep the sauce separate to prevent it from soaking into the chicken.
Reheating: To reheat, place the chicken and sauce in a baking dish and cover it with foil. Heat it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual servings for a quicker option.